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Rava Chilla and Onion Tomato Chutney Recipe

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Rava chilla and onion tomato chutney

Rava chilla and onion tomato chutney

Easy and Tasty Combo

Rava is also called semolina, sooji, or cream of wheat. There are many varieties of rava, including coarse, medium, fine, wheat and so on. Whichever variety you choose, you can use it in many dishes, such as dosa, idli, paddu, upma etc.

Rava chilla is an easy and tasty pancake that can be prepared with just a few ingredients. It can be paired with any chutney or sambar.

I like to serve rava chilla with onion tomato chutney for a healthy and tasty combo. It makes a great breakfast, dinner or snack. Enjoy!

Cook Time

Prep timeCook timeReady inYields

10 min

20 min

30 min

2 servings

Ingredients

For the rava chilla:

  • 1 cup bombay rava (or any medium rava)
  • 3/4 cup curd
  • salt, to taste
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1-2 green chilies, chopped
  • 1/2 cup coriander leaves, chopped
  • 1/2 cup coconut, grated
  • 1 cup water, or as needed
  • 1-2 tablespoons ghee (optional)

For the chutney:

  • 1 1/2 tablespoons oil
  • 5-6 garlic cloves, peeled
  • 2-inch piece ginger, chopped
  • 3-4 red chilies, or to taste
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1/2 cup coconut, grated
  • 1/2 teaspoon tamarind
  • 1 cup coriander leaves, chopped
  • salt, to taste
  • 1/2 cup water, or as needed
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon urad dal
  • 1 sprig curry leaves
  • 1/4 teaspoon hing (asafoetida)

Instructions

Make the rava chilla batter:

  1. In a vessel, combine the bombay rava or any medium rava, curd and salt to taste. Mix well.
  2. Add chopped onion, tomato, green chilies, coriander leaves and grated coconut. Mix well.
  3. Add water. Mix again to make the batter. Cover with a lid and let it sit for 20 minutes.

Make the chutney:

  1. In a frying pan, heat the oil. Add garlic cloves, chopped ginger and red chilies. Fry for 1 minute.
  2. Add chopped onion and fry till translucent.
  3. Add chopped tomato. Fry till the tomato shrinks.
  4. Add grated coconut and tamarind. Mix well and switch off the flame. Allow the mixture to cool down.
  5. After cooling down, transfer this mixture to a mixer jar. Add coriander leaves, salt to taste and water. Close the lid and grind to a fine paste.
  6. Transfer the chutney to a vessel. Add water if required for the desired consistency.

Make chutney tempering:

  1. In a frying pan, heat the oil and splutter the mustard seeds. Add urad dal and saute.
  2. Add curry leaves and hing. Mix and switch off the flame.
  3. Add this tempering to the chutney. Mix well.

Cook the rava chilla:

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  1. After soaking, the rava will have absorbed the water and thickened. Add a little water if you feel the batter is too thick.
  2. Heat a tawa. Take a ladle full of batter and pour it on the hot tawa. Spread gently.
  3. Sprinkle a few drops of ghee over the chilla, close the lid and cook for 1 minute over medium flame.
  4. Flip and cook on the other side for a few seconds. Take care not to burn.
  5. Once the chilla is well cooked, remove it from the tawa and transfer it to a plate.
  6. Repeat the same procedure and make chillas from the remaining batter.
  7. Serve rava chilla with onion tomato chutney and enjoy.

Step-by-Step Photo Guide

In a vessel, combine 1 cup bombay rava or any medium rava, 3/4 cup curd and salt to taste.

In a vessel, combine 1 cup bombay rava or any medium rava, 3/4 cup curd and salt to taste.

Mix well.

Mix well.

Add 1 chopped onion, 1 chopped tomato, 1-2 green chilies, 1/2 cup coriander leaves and 1/2 cup grated coconut.

Add 1 chopped onion, 1 chopped tomato, 1-2 green chilies, 1/2 cup coriander leaves and 1/2 cup grated coconut.

Mix well. Add 1 cup of water. and mix again to make the batter. Cover with a lid and let it rest for 20 minutes.

Mix well. Add 1 cup of water. and mix again to make the batter. Cover with a lid and let it rest for 20 minutes.

In a frying pan, heat 1 tablespoon oil. Add 5-6 garlic cloves, a 2-inch piece of chopped ginger and 3-4 red chilies. Fry for 1 minute. Add 1 chopped onion and fry till translucent.

In a frying pan, heat 1 tablespoon oil. Add 5-6 garlic cloves, a 2-inch piece of chopped ginger and 3-4 red chilies. Fry for 1 minute. Add 1 chopped onion and fry till translucent.

Add 1 chopped tomato and fry till tomato shrinks. Add 1/2 cup grated coconut and 1/2 teaspoon tamarind. Mix well and switch off the flame. Allow the mixture to cool down.

Add 1 chopped tomato and fry till tomato shrinks. Add 1/2 cup grated coconut and 1/2 teaspoon tamarind. Mix well and switch off the flame. Allow the mixture to cool down.

Transfer this mixture to a mixer jar. Add 1 cup coriander leaves, salt to taste and 1/2 cup water. Cose the lid and grind to a fine paste. Onion tomato chutney is ready. Transfer to a vessel. Add water if required for the desired consistency.

Transfer this mixture to a mixer jar. Add 1 cup coriander leaves, salt to taste and 1/2 cup water. Cose the lid and grind to a fine paste. Onion tomato chutney is ready. Transfer to a vessel. Add water if required for the desired consistency.

In a frying pan, heat 1 teaspoon oil and splutter 1/2 teaspoon mustard seeds. Add 1/2 tespoon urad dal and saute. Add a sprig of curry leaves and 1/4 teaspoon hing. Mix and switch off the flame.

In a frying pan, heat 1 teaspoon oil and splutter 1/2 teaspoon mustard seeds. Add 1/2 tespoon urad dal and saute. Add a sprig of curry leaves and 1/4 teaspoon hing. Mix and switch off the flame.

Add this tempering to the chutney. Mix well. Onion tomato chutney is ready.

Add this tempering to the chutney. Mix well. Onion tomato chutney is ready.

After soaking, the rava will have absorbed the water and thickened the batter. Add little water if you feel the batter is too thick.

After soaking, the rava will have absorbed the water and thickened the batter. Add little water if you feel the batter is too thick.

Heat a tawa. Take a ladle full of batter and pour it on the hot tawa. Spread gently.

Heat a tawa. Take a ladle full of batter and pour it on the hot tawa. Spread gently.

Sprinkle a few drops of ghee over the chilla, close the lid and cook for 1 minute over medium flame.

Sprinkle a few drops of ghee over the chilla, close the lid and cook for 1 minute over medium flame.

Flip and cook the other side for a few seconds. Do not burn.

Flip and cook the other side for a few seconds. Do not burn.

Once the chilla is well cooked, remove it from the tawa and transfer it to a plate. Repeat the same procedure and make chillas from the remaining batter. Serve with onion tomato chutney and enjoy.

Once the chilla is well cooked, remove it from the tawa and transfer it to a plate. Repeat the same procedure and make chillas from the remaining batter. Serve with onion tomato chutney and enjoy.

Cooking Notes

  • Increase or decrease the number of chilies as per your taste.
  • Do not use sour curd. Sour curd will make the chilla too soft, and it will stick to the tawa.
  • The batter should be thick but have a pouring consistency.
  • Sprinkling ghee on chilla is optional, but it enhances the flavor. Alternately, you can use oil.
  • If the chilla is sticking to the tawa, cook for some more time.
  • Cooking chilla over high flame will cause them to burn.

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